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Images: Go for Green [Image 2 of 4]

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Go for Green

Felipe Ornelas, clinical supervisor at William Beaumont Army Medical Centers patient Nutrition Care Division tracks patient meal orders. Saint Martin's Dining Facility operation NCOIC Sgt. 1st Class Malinda L. Moody-Williams talks about the patient meal preparation process Jan. 13, 2013. The SMDF kitchen and bakery prepare meals for more than 1000 patients, staff and beneficiaries daily. The SFDF leads the Army in menu innovation and nutritionally dense menu choices. The leadership of WBAMC and 1st Armored Division and Fort Bliss are supportive of the menu changes begun in January 2012. (U. S. Army photo by Sgt. Barry St. Clair)

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This work, Go for Green [Image 2 of 4], by SGT Barry St. Clair, identified by DVIDS, is free of known copyright restrictions under U.S. copyright law.

Date Taken:01.11.2013

Date Posted:01.28.2013 11:38

Photo ID:821637



Size:2.24 MB

Location:FORT BLISS, TX, USGlobe

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  • “I try to eat from the salad bar,” said Derek Wimmer, an inter-service physician assistant at Saint Martin’s dining facility in William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. (U.S. Army photo by Sgt. Barry St. Clair)
  • Staff Sgt. Jason Bierschbach, 3rd Battalion, 361st Regiment, "Mountain Warrior," 5th Armored Brigade receives the Army Commendation Medal at Fort Bliss, Texas, March 4, from Col. Daniel A. Pinnell, commander, 2nd Brigade, 1st Armored Division as he was the Distinguished Honor Graduate in his Expert Field Medical Badge class. The EFMB was pinned on by Command Sgt. Maj. Matthew Brady of William Beaumont Medical Center, left.
  • U.S. Army Sgt. 1st Class James Nichols (left), a native of St. Louis, Spc. Christopher Isaac (center), a native of Staten Island, N.Y., both assigned to Battery C, 1st Battalion, Task Force Blackhawk, and Pfc. Tyus Hymes (right), a native of Hemet, Cali., assigned to Headquarters and Headquarters Company, 3rd Battalion, TF Blackhawk, prepare items for the following day's menu at Combat Outpost Waza Khwa. Preparation and time management are essential when operating at high demand and minimal staff. These three soldiers run the entire dining facility through four meals a day, seven days a week.
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Go for Green, resolutions for better nutrition, fitness, life


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